In the blink of an eye, April has entered the second half of the year, the real transition stage of spring and summer, the scenery around us and our dining table can clearly perceive the change of seasons, believe it or not, the peach blossoms and pear blossoms in spring have long been replaced by peonies and tulips, and the shepherd's cabbage and elm money have also become the memories of spring. Of course, fruit is also a very seasonal element, starting last autumn and continuing into early spring, apples and pears are almost a must-have fruit in many households. However, if we eat these two fruits again, we will find that the water is much less, and the taste is not as good as before, which is a normal change in the process of long-term storage, and we have to eat different fruits in different seasons, and in late spring in April, we have to eat less apples and pears.
Of course, there are those who leave the scene, and the fruits of early summer are already on the market one after another, melons, mulberries, cherries, and strawberries that I want to share with you today. Compared with previous years, this year's strawberries are really much cheaper, and friends who love to eat can realize strawberry freedom.
Compared with other fruits, strawberries have not been cultivated in the mainland for a long time, and modern strawberries were officially introduced in 1915, but it is worth mentioning that the history and yield of strawberries in the mainland have ranked first in the world.
Strawberry is not only a fruit, but also a kind of "medicinal fruit", which is known as the "queen of fruits", rich in vitamin C, B vitamins, malic acid, phenolic ingredients, as well as iron, calcium, phosphorus and other components, which helps to moisten the intestines, protect the cardiovascular, nourish the liver and eyes, replenish brain power, beautify the skin, etc., and have many benefits to our body.
Strawberry is a special fruit, its edible part is not a fruit in the true sense, but its receptacle, and the "small sesame seeds" attached to its surface are its real fruit. Because of this, strawberries are very "weak" and need to be handled with care, and they should be eaten as soon as possible after buying them, otherwise they will be easy to rot once they are pressed into any part. And many people can't help but buy more when they encounter strawberries, and many people are keen on strawberry picking, which makes the strawberries at home can't be eaten for a while, at this time we can make it into strawberry jam, which can extend the preservation time of strawberries, and at the same time, compared with fresh strawberries, strawberry jam can infinitely amplify the sweetness of strawberries, and it tastes more delicious.
Whether you're trying to consume strawberries at home or keep them longer, making strawberry jam is a great choice. At this time of year, I make strawberry jam a few times a year, and the strawberry jam I make by myself is natural and healthy, sweet and sour, and it will not be bad to eat for three months. Let's share the method below, if you like strawberries, try it too!
1. To make jam, you need to use fresh fruits, strawberries are no exception, you need to choose a complete one, which is hard to the touch, and the strawberry jam flavor is better. Washing strawberries is a more important step, we can wash them together with the leaves, if you remove them, then the action should be light to avoid damaging the pulp, otherwise it is easy to pollute the inside during cleaning, and it will also affect the taste of the pulp. Put it in wide water, put edible alkali and starch and mix well, let it stand for 10 minutes, and then change the water and wash it off several times.
2. Remove the strawberries from the water, control the moisture first, and then use kitchen paper to dry the water on the surface of each strawberry. The smaller the piece, the easier it is to boil out the pectin, and the more delicate the taste. Then put some rock sugar in it, and add more as appropriate if you like it with high sweetness. Mix the rock sugar with the diced strawberries.
3. Wrap the bowl with plastic wrap and put it in the refrigerator for more than 2 hours, or you can refrigerate it directly overnight. The goal is to marinate the strawberries with rock sugar so that they can be juiced out, making it easy to succeed when boiling them later.
4. If you use a stainless steel pot, the bottom of the pot should be thicker, or use a non-stick pan, boil it dry first, and then pour the strawberries and the soup into it together, cook it over high heat at first, and there will be foam when the soup in the pot boils, so you should filter it out with a fine sieve.
5. When there is no more foam in the pot, pour in a little lemon juice, stir evenly, turn to medium-low heat to boil, and stir frequently in this process, so that it is easier to boil out the pectin. Cook until thick, then turn off the heat.
6. It is best to use glass utensils to hold jam, there is no peculiar smell, wash them in advance and sterilize them at high temperatures, and after drying them thoroughly, put the jam into the jar one by one.
7. Close the bottle with a cap and screw it tightly, refrigerate one bottle, and freeze the rest. After eating a bottle, take another bottle from the freezer and put it in the refrigerator, and so on. It's not bad to eat for a year.
This article is the original of Little Jasmine's Gourmet Record, and it is not easy to code words, and it is strictly forbidden to plagiarize and carry bad self-media. If you like my sharing, you are welcome to like, follow and retweet.